French Onion Soup


Thrifty, easy, tasty!

Winter is here, and I love soup! Here’s one of my favorites—it’s so easy to make, and tastes gourmet. Serve it with a hearty salad and plenty of burning candles for a cozy dinner.

French Onion Soup

1 T. butter
2 large yellow onions, cut in thirds lengthwise and then sliced thinly
2 quarts beef broth OR 4 cans (14 oz) beef broth & 1 can beef consomme (undiluted)
1/4 cup parmesan or romano cheese
french baquette or crusty whole grain bread, sliced diagonally into 6 thick slices
6 slices white cheese: munster, swiss or provolone

In a large soup pot, saute onions in butter until soft and translucent. Add broth and stir in grated cheese. Simmer 10 minutes to blend flavors.

Arrange thick slices of crusty bread on a cookie sheet. Top with a slice of cheese and broil until melted and bubbly. Scoop soup into bowls and float cheesy bread on top just before serving. Serves 6.

Enjoy!

(See more of my recipes in my cookbook, Hopkins Healthy Home Cooking.)

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